The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Braciole - Not 'Que but 'How To' (lots of pics) (http://www.bbq-brethren.com/forum/showthread.php?t=97694)

Mister Bob 12-24-2010 11:37 PM

Braciole - Not 'Que but 'How To' (lots of pics)
 
The beef is bottom round Swiss Steaks, cut in half and pounded to 1/4" thick.
The filling is 1/2 cup of grated Parmasan cheese, 1/4 cup of seasoned bread crumbs, 4 garlic cloves minced, 1 tablespoon of parsley, 1 tablespoon of oregano, 1 tablespoon of basil, 1/2 teaspoon of black pepper.
The pictures will tell the rest of the story. (the simmering part is 3 hours covered)
Mangia!

http://i894.photobucket.com/albums/a...ciole00003.jpg
http://i894.photobucket.com/albums/a...ciole00004.jpg
http://i894.photobucket.com/albums/a...ciole00006.jpg
http://i894.photobucket.com/albums/a...ciole00007.jpg
http://i894.photobucket.com/albums/a...ciole00008.jpg
http://i894.photobucket.com/albums/a...ciole00009.jpg
http://i894.photobucket.com/albums/a...ciole00010.jpg
http://i894.photobucket.com/albums/a...ciole00013.jpg
http://i894.photobucket.com/albums/a...ciole00012.jpg

Phrasty 12-24-2010 11:41 PM

:shocked: Awesome!! I want!

Cheers, Merry Christmas!

bigabyte 12-24-2010 11:45 PM

Wow! That looks awesome!:cool:

swamprb 12-25-2010 03:50 AM

Is it traditionally made of beef or pork? Doesn't really matter one way or another, it sure looks goooood!

River City Smokehouse 12-25-2010 04:53 AM

Looks nice, but I have one question. How many strings were left behind? If I'd have made that, my wife would have been the lucky one to get it.

Mister Bob 12-25-2010 07:01 AM

Quote:

Originally Posted by swamprb (Post 1493393)
Is it traditionally made of beef or pork? Doesn't really matter one way or another, it sure looks goooood!

Thanks, and Merry Christmas, swamprb! Braciole is traditionally made with beef.

jestridge 12-25-2010 07:04 AM

Looks wonderful

Mister Bob 12-25-2010 07:04 AM

Quote:

Originally Posted by River City Smokehouse (Post 1493398)
Looks nice, but I have one question. How many strings were left behind? If I'd have made that, my wife would have been the lucky one to get it.

That's why I started using butcher's twine! I used to use cotton thread, but too often wound up missing a few. Got 'em all this time! Merry Christmas!

bluetang 12-25-2010 07:13 AM

And there goes another one on my to do list:clap2: That looks great:thumb:

aquablue22 12-25-2010 08:06 AM

Man that looks good, My FIL (old country) used to make that every year for Christmas, sure do miss it and him! Yours look great, Thanks and Merry Christmas!

Kevin 12-25-2010 08:14 AM

Thanks for the pictorial. That looks excellent.
Merry Christmas to you and your family.

Brian in Maine 12-25-2010 08:23 AM

That looks fantastic!! Care to share your sauce recipe?

anamosity 12-25-2010 10:18 AM

That's different. Looks very good.
What exactly is the red sauce?

Buster Dog BBQ 12-25-2010 10:37 AM

That's some good looking food there. Gotta they that.

Phesant 12-25-2010 11:05 AM

Nicely done those look great :clap2:

Merry Christmas


All times are GMT -5. The time now is 11:20 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.